Croissant Bread Pudding Recipe 
Online Bread Pudding Recipes for Everyday Cooking

 

Croissant Bread Pudding with Roasted Pecans and Bourbon Drunken Raisins in a Warm Coconut Caramel

For The Sauce:

1 C Heavy Cream

1-13.5 oz Can Coconut Milk

1-15 oz Can Coco Lopez Cream of Coconut

2 C Brown Sugar

4 C Sweetened Shredded Coconut

For The Bread Pudding:

5 Whole Eggs

5 Egg Yolks

1 C Brown Sugar

1/2 C Granulated sugar

1 T Vanilla Bean, scraped

2 t Cinnamon

2 C Heavy Cream

2 C Jim Beam

1-1/4 C Raisins

1 C Pecans

2 T Dark Caramel or 1 T Caramel Extract

8 Large Day Old Croissants

Method For The Sauce:

Place all ingredients in heavy saucepan.

Bring to a boil and boil for 25 minutes or until thick.

Set aside and let cool.

Method For The Bread Pudding:

In a small bowl, combine raisins and Jim Beam and let plump for 15-30
minutes.

In a large bowl, whisk together eggs, yolks, and sugars and set aside.

In a small saucepan, heat heavy cream, cinnamon and vanilla bean (scraped).
Bring to a boil and pour into egg mixture while

whisking constantly.

Whisk in raisins, pecans and caramel.

Slice croissants into 2" cubes and stir into the egg mixture.

Let soak for 15 minutes.

Spoon into oven-proof bowls and bake at 350 degrees for 45 minutes or until golden.

AUTHOR: Chyrel



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